Pork Chops With Balsamic Maple Glaze & Mashed Sweet Potatoes

It's Fall!  And that means hearty, heart warming dishes that embody the feeling of snuggling up under the fire and food that warms your senses.

FOR THE CHOPS:

4 pork chops (you can use bone in or thin cut)

1 tbl chili powder

salt & pepper

Heat non-stick skillet with 2 tbl Olive Oil and 1 tbl butter.  Wait until oil gets to just below smoking point and add seasoned  chops.

If you are using thin cut, they should only take 3-4 mins per side to cook.  You don't want to over cook them!

The idea is to sear the meat not sweat it.  If using boneless chops cook 3-5 minutes each side and remove from heat.

MASHED SWEET POTATOES:

This makes 3-4 servings:

4-5 sweet potatoes peeled and cut into same size wedges

bring large pot of water to boil and cook potatoes until fork tender, about 15-20 minutes

Strain.

Add 1/4 stick of butter, 1 tbl. honey, 1/2 tsp. cinnamon and 2 tbl. brown sugar and a pinch of salt and pepper.  Mash all together.

Meanwhile while the potatoes cook, start the sauce:

BALSAMIC MAPLE GLAZE:

In a small sauce pan, bring 1/4 c. balsamic vinegar to a boil and reduce until it becomes a syrup (about 5-8 mins).  Add 4 tbs. maple syrup, 1/2 c. chicken stock,  2 tsp. dijon mustard, 1/2 tsp. chili powder, 1/4 tsp. cumin, pinch of cayenne, 1 tbs. apple cider vinegar and 2 tbs. red wine and reduce sauce until thick.  season with salt and pepper to taste.

Serve sauce over pork chop and mashed sweet potatoes and with roasted veggies of choice.